Mediterranean

Italian Meatballs (Polpette)

Name: Italian Meatballs (Polpette)
Total time: 60 min
Yield: 3 servings
Cuisine: Mediterranean
Ingredients: 1/2 lb ground beef (80/20); 1/2 lb ground pork; 1 cup fresh breadcrumbs (from day-old bread); 1/3 cup whole milk; 1/2 cup grated Parmigiano-Reggiano; 1 large egg; 2 cloves garlic (minced); 1/4 cup fresh parsley (chopped); 1 tsp salt; 1/2 tsp black pepper; 3 cups high-quality marinara sauce; 2 tbsp olive oil

Tender ground meat rolled into balls and simmered in marinara sauce.

60 minutes

Serves 3

Dinner

Contains common allergens

Egg Dairy Wheat

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Instructions

6 steps

1
In a small bowl, combine the fresh breadcrumbs and whole milk. Let sit for 5-10 minutes until the bread absorbs the milk to create a panade (this ensures tender meatballs).

2
In a large mixing bowl, gently combine the ground beef, ground pork, the soaked breadcrumbs (squeeze out excess milk), grated parmesan, egg, minced garlic, parsley, salt, and pepper.
3
Use your hands to gently mix the ingredients just until combined. Overmixing will result in dense, tough meatballs.
4
Form the mixture into golf-ball-sized meatballs (about 1.5 to 2 inches in diameter), rolling them lightly between your palms.
5
Heat the olive oil in a large skillet over medium-high heat. Add the meatballs in batches and brown them on all sides (about 5-6 minutes). They don't need to be fully cooked inside.
6
Pour the marinara sauce into the skillet with the meatballs. Reduce heat to low, cover, and gently simmer for 20-25 minutes until the meatballs are cooked through and tender. Serve over pasta or with crusty bread.

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